MEXICAN QUINOA & CHICKEN SALAD
SERVES 4 PREP 10 MINS COOK 15 MINS
• 1 cup quinoa
• 500g chicken thigh fillets, thickly sliced
• 1 tbsp olive oil, plus 2 tbsp extra
• 30g taco seasoning mix
• 400g can red kidney beans, drained, rinsed
• 400g can corn kernels, drained